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If a very delicate food is cooked in water or a seasoned and flavored liquids, it should be _______ so that it does not fall apart.

The new method of kitchen organization adopted early in the twentieth century _________________.

Caterina Medici and her Italian cooks are correctly credited with ___________.

Match the muscle with it’s action. (Not all answers are used.) 

The __________ works as assistant to the chef and is directly in charge of production and the minute-by-minute supervision of the staff when the chef is not at hand.

Nouvelle cuisine __________.

In the late 1700s, new developments in food service received a great stimulus __________.

Carême’s books contain the first systematic account of __________.

An executive chef must have __________ knowledge and skills.

            Escoffier’s books, including Le Guide Culinaire, are ______________.